Vegan Cream of Broccoli Soup Recipe

Introduction

This vegan cream of broccoli soup is rich, comforting, and packed with fresh flavors. Made creamy with soaked cashews and brightened with lemon juice, it’s a hearty plant-based option perfect for any season.

Ingredients

• ½ cup raw cashews, unsalted (soaked at least 4 hours, and drained)
• 4 cups vegetable broth (or bouillon and water) (divided)
• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 3 stalks broccoli (separated into bite-sized florets, and peeled stems cut into medium chunks)
• ¼ cup nutritional yeast
• ½ lemon (juiced)
• ½ teaspoon freshly ground black pepper
• Salt (to taste)

Instructions

1. Step 1: In a high-powered blender, blend the soaked cashews with 1 cup of vegetable broth until completely smooth.
2. Step 2: Heat olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté until translucent. Then add the minced garlic and cook for another two minutes.
3. Step 3: Pour in the remaining 3 cups of vegetable broth, the cashew cream, and the broccoli florets and stems. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes.
4. Step 4: Scoop out some of the broccoli and onions into a bowl and set aside.
5. Step 5: Use an immersion blender to puree the soup until smooth, or carefully blend in batches with a standard blender. Return the reserved broccoli and onions to the pot, then stir in the nutritional yeast, lemon juice, and black pepper. Taste and add salt as needed.

Tips & Variations

• For extra creaminess, soak cashews overnight or boil them briefly before blending.
• Add a pinch of smoked paprika or cayenne pepper for subtle heat and depth.
• Use fresh broccoli stems to reduce waste—they add great flavor and texture.
• Swap nutritional yeast for vegan Parmesan for a nuttier taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a high-powered blender?

Yes, you can use a regular blender, but blend in small batches and be careful with hot liquids. An immersion blender also works well directly in the pot.

How can I make this soup nut-free?

To make it nut-free, substitute soaked cashews with cooked potatoes or cauliflower for creaminess, though the texture will be slightly different.

Vegan Cream of Broccoli Soup Recipe

Print Recipe

★★★★★

4.6 from 53 reviews

This Vegan Cream of Broccoli Soup is a velvety, nutritious, and comforting dish that uses raw cashews and vegetable broth to create a rich, dairy-free base. Infused with sautéed onions, garlic, and fresh broccoli florets, it’s enhanced with nutritional yeast and a splash of lemon juice for depth of flavor. Perfect for a healthy lunch or dinner, this soup is both hearty and easy to prepare.

• Author: Leo
• Prep Time: 10 minutes (plus 4 hours soaking time for cashews)
• Cook Time: 25 minutes
• Total Time: 4 hours 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• ½ cup raw cashews, unsalted (soaked at least 4 hours and drained)
• 4 cups vegetable broth (or bouillon and water) (divided)
• 2 tablespoons olive oil

Vegetables and Flavorings

• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 3 stalks broccoli (separated into bite-sized florets, and peeled stems cut into medium chunks)
• ¼ cup nutritional yeast
• ½ lemon (juiced)
• ½ teaspoon freshly ground black pepper
• Salt (to taste)

Instructions

1. Prepare Cashew Cream: In a high-powered blender, combine the soaked and drained cashews with 1 cup of vegetable broth. Blend until completely smooth, creating a creamy base for the soup.
2. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large stock pot over medium-high heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 2 minutes until fragrant.
3. Cook Broccoli and Simmer: Pour in the remaining 3 cups of vegetable broth along with the blended cashew cream. Add the broccoli florets and stems. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover and cook for 20 minutes, allowing the broccoli to soften and flavors to meld.
4. Set Aside Some Vegetables: Remove and scoop out some broccoli and onions into a separate bowl; this will be added back in later to add texture to the soup.
5. Blend the Soup: Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, carefully blend the soup in 2-3 batches using a standard blender.
6. Finish and Season: Return the reserved broccoli and onions to the blended soup. Stir in nutritional yeast, lemon juice, and freshly ground black pepper. Taste and adjust salt as needed for seasoning.

Notes

• Soaking cashews for at least 4 hours ensures a smooth and creamy texture without grittiness.
• For a quicker option, soak cashews in hot water for 1 hour if short on time.
• You can substitute broccoli with cauliflower or a mix of green vegetables if desired.
• Use gluten-free vegetable broth or bouillon if needed to keep the recipe gluten-free.
• The lemon juice brightens the flavors and balances the richness of the cashew cream.

Keywords: vegan broccoli soup, creamy broccoli soup, dairy-free soup, cashew cream soup, healthy vegan soup